Preheat an oven to a high temperature grill.
Place the aubergines on a baking tray and cook under the grill, turning occasionally, until well charred and completely soft. This will take at least 45 min.
Allow to cool a little before scooping out the flesh into a sieve and leave to drain over a bowl for at least 30 min.
Peel and grate the garlic, juice the lemon .
Pick and slice the parsley.
Place the drained aubergine in a bowl and add the prepared ingredients. Using a whisk, slowly add the olive oil whilst whisking continuously, as if making mayonnaise.
Season to taste with salt.
«Be sure to really char the skin of the aubergine - this is crucial, if you are to achieve a smoky flavor. This can be done with either a blow torch or under the grill.»